Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
performance-based bonus
Paid parental leave
Company-paid Life Insurance
Employee assistance program
Job Description
Parker Hospitality is a renowned hospitality company that operates several dynamic and trendy venues including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. Known for its innovative approach and dedication to reimagining the guest experience, Parker Hospitality stands out in the industry by fostering a culture of creativity, passion, and excellence. The company prides itself on setting trends rather than following them, making each shift a showcase of talent and innovation, and every guest interaction a memorable step forward in hospitality service.
At Parker Hospitality, the emphasis is on cultivating an environment where team members are ... Show More
At Parker Hospitality, the emphasis is on cultivating an environment where team members are ... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 3-5 years experience as Executive Chef or Kitchen Manager
- Proven leadership skills
- Knowledge of BOH financial metrics
- Proficiency in kitchen management software
- Flexibility to work nights weekends holidays
- Physical ability to stand walk for extended times and lift up to 50 pounds
- Food safety certification required or ability to obtain upon hire
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 3-5 years experience as an Executive Chef or Kitchen Manager in an upscale full-service restaurant
- Proven leadership skills managing and developing a high-performing team
- Strong understanding of BOH financial metrics including food cost and labor management
- Proficiency in kitchen management software inventory systems and operational tools
- Flexibility to work nights weekends and holidays
- Food safety certifications such as ServSafe required or ability to obtain upon hire
Job Duties
- Lead all Back-of-House operations ensuring high standards in food preparation presentation and safety
- Oversee inventory management ordering accuracy and kitchen efficiency
- Collaborate with General Manager and venue leadership to coordinate FOH and BOH teams
- Recruit train and retain kitchen staff aligned with company values
- Provide ongoing coaching and performance feedback to kitchen staff
- Manage kitchen labor costs and food cost percentages
- Ensure compliance with health safety and sanitation regulations
- Maintain consistency and quality across menu items adhering to recipes and brand standards
- Partner with FOH leadership to ensure timely and accurate food delivery
- Develop and manage kitchen staff schedules for peak coverage
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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